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Cranberry Almond Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed light brown sugar
1/2 teaspoon almond extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups chopped fresh cranberries
1 cup slivered almonds, toasted
Beat butter at medium speed with an electric mixer until creamy;
gradually add sugars, beating well.
Add almond extract and eggs, beating until blended. Combine flour,
baking powder, and salt; gradually
add to butter mixture, beating at low speed until blended after each
addition. Stir in cranberries and
almonds. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake at 375° for 9 to 11 minutes. Remove to wire racks to cool.
   
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